My parents used to make a lot of fish while we were growing up, having fish curry with steamed rice, fish pakodas, tandoori macchi and other varieties was a staple. I’m from Jammu so Kashmiri fish curry used to be a popular choice with our own little variation. The aroma of fennel, cinnamon and mustard oil makes this dish stand out from any other fish curry. I bet this dish would become your hot favourite. So, what are you waiting for? Make this fish curry recipe now and enjoy it with your loved ones.
Fennel seeds, cinnamon, dried red chilies (2-3) and Kashmiri Degi mirch powder are the main ingredients. I’m sharing the list of ingredients that you’d need.
1 kg Fish of your choice, I used Singara (catfish). You may use any tender, mild flavoured fish. Make steak/darne fish cut (round cuts) for better taste.
1 Finely chopped onion.
1 tomato puréed.
1 tbsp garlic and ginger paste.
1 green chilli, finely chopped.
1 tbsp roughly chopped green coriander.
1 tbsp Fennel seeds and powdered fennel seeds 1/2 tbsp
2 sticks of cinnamon and 1/2 tbsp of cinnamon powder.
5-6 black pepper corns
1/2 tbsp cumin/Jeera
1/2 coriander seeds
1 tbsp Kashmiri Degi Mirch powder
Method and Steps
Wash and dry the fish properly.
After that, heat refined oil in a pan over high flame. Fry the fish till the pieces turn golden from both the sides. Remove from the flame and drain the excess oil using clean muslin cloth/paper napkin and keep it aside for a while.
In a separate pan, heat 5-6 tbsp mustard oil. Add cinnamon sticks, jeera, dry coriander, black pepper corns, chopped onion, puréed tomato, ginger and garlic paste, black pepper powder, red chilli powder, and salt as per your taste.
Pour water and let it cook for a few minutes on low flame. Add the fried fish and cook till you get thick consistency of the gravy.
Once done, turn off the flame and garnish with chopped green chilli and green coriander. Transfer the fish curry to a serving bowl and serve it with steamed rice.
This dish tastes heavenly and you won’t be able to resist yourself from devouring it. To enjoy it fully, I recommend eating it with your hands.
Happy cooking and I’m sure you’ll get transported to Kashmir while making and eating this dish. Let me know how did it turn out.